|
|
Aug 14, 2024
|
|
FAB 230 - Menu Planning Credits: 3 Description The basics of planning menus for a variety of food service establishments. Students will learn marketing and merchandising menus, menu development and costing, basic menu printing software and develop their own individual menus.
Student Learning Outcomes
- Apply marketing and merchandising methods when creating menus.
- Explain the process used to price menu items.
- Design a variety of menus using current industry software.
- Create cohesive menu items lists for a variety of segments of the restaurant industry.
Prerequisite: FAB 112 with a grade of C or better Corequisite: None Graded: Letter Grade
Add to Portfolio (opens a new window)
|
|
|